Calabrian chili spread and veggies take this grilled chicken sandwich to new heights.
Ingredients
- 1 La Brea Bakery Take & Bake Torta Roll
- 1 tablespoon extra virgin olive oil
- ½ cup red and yellow peppers, thinly sliced
- ½ cup yellow onion, thinly sliced
- 4 ounces grilled chicken breast
- 1 slice white cheddar cheese
- 1 tablespoon Calabrian chili spread
- ½ cup fresh baby spinach leaves
Preparation
- Heat a pan over medium heat.
- Heat oven to 350°F.
- Add olive oil to the pan and add peppers and onions. Cook, stirring occasionally, for 5 to 7 minutes, until soft and slightly brown. Remove from pan.
- Keeping the pan on the heat, toast bread by placing each half crumb side down in the pan for 1 to 2 minutes until edges are golden brown. Remove from pan.
- Place the grilled chicken breast on a sheet pan, add cheese and bake until cheese is melted. Remove and set aside.
- To build the sandwich, spoon Calabrian chili spread on the bottom roll and top with the chicken. Add the peppers and onions, top with spinach leaves, and finish with the top half of the roll. Serve warm.
